American Butter Institute Unveils New Logo

The American Butter Institute (ABI) today unveiled a new logo for the association, one of the many changes that has taken place recently at the 106 year-old organization.

"As a result of the changes made through our strategic planning process, it was determined that ABI needed to revitalize and revamp its logo to bring it more into the 21st century. The ABI board voted on the new logo at its October meeting, and we are launching it today," said Anuja Miner, the Executive Director of ABI.

Miner was named Executive Director last autumn, taking over as the chief staff person at ABI from Jerry Kozak, who has retired from the dairy industry after running ABI for the previous 22 years.

ABI also reported today that U.S. butter consumption has reached its highest level in 40 years. Miner attributed the increase in part to a shift in consumer preferences away from highly processed foods, artificial ingredients and trans fats derived from partially hydrogenated vegetable oils. Recently, the U.S. Food and Drug Administration began the process of banning trans fats from the American food supply.

"Margarine and other spreads are no longer viewed as healthier alternatives," she noted, as consumers are demanding more pure and natural products. Since 2002, Americans increased their butter intake by 25 percent. In 2012, per capita consumption reached 5.6 pounds a year, up from a low point of 4.1 pounds in 1997.

In addition to Miner’s new role, ABI took over management of the National Butter Promotion Program last year, shifting the focus of "Go Bold With Butter" from print ads to social media, including Facebook, Twitter, and Pinterest.

ABI is an Arlington, VA-based trade association for manufacturers, processors, marketers, and distributors of butter and butter products. ABI was established as the National Association of Creamery Manufacturers in 1908. Its mission is to promote and protect the interests and welfare of the industry. The association’s 25 member companies market approximately 90 percent of the butter manufactured in the United States.